Chef immo

Is there any better way to cook tatties, than drenching them with olive oil, sea salt, black pepper and roasting them in the same pan as a leg of lamb, and assorted root veg?

OBVIOUSLY YOU HAVE NEVER BEEN TO SPUDULIKE

crownliquor wrote:Is there any better way to cook tatties, than drenching them with olive oil, sea salt, black pepper and roasting them in the same pan as a leg of lamb, and assorted root veg?

Sounds well delish man - very Greek.

Have you tried doin the lamb right on the bars of the oven shelf with the roasting tray of veg and murphys underneath?

With the concomitant dripping of the juices and the lamb fat all through the mix?

Fukkin lovely man.

Only w new spuds tho...

For old spuds, I can't see past mash

With a generous slug of cream and enough butter to stop a shire horse in its tracks of course ;)

I'm king of the mash me - best in Central Region - ask Toots

You're far too sophisticated immo.